For the last 15 years, I have frozen tomatoes during the late summer tomato season. Some years they are harvested from tomato plants I have grown, and other years, if I have not grown tomatoes in my garden, I purchase them at a farm stand. Grocery store-purchased, farm stand purchased, or homegrown garden tomatoes; it does not matter as long as the tomatoes are fresh and ripe!
Freezing tomatoes is the best way to preserve them, in my opinion. Easier than canning tomatoes, the process is fast and easy. Don’t let anyone tell you that tomatoes cannot be frozen. I’ve been doing it for many years, and they preserve beautifully when using an airtight container and following the easy steps I have listed below. There is no need to dry the tomatoes or any other involved steps you might have heard about. The only special equipment needed is food-grade freezer containers. Preserve your garden harvest the easy way!
How To Freeze Tomatoes
Have a great tomato harvest? You can freeze nearly any variety of tomatoes as long as they are ripe tomatoes (fresh tomatoes). I usually freeze Roma and Heirloom tomatoes. My personal favorite is the Romas which are perfect for freezing. These frozen tomatoes can be used for a variety of things such as pasta sauce, tomato soup, chili, casseroles… the future uses are endless.
Make certain you use freezer-grade containers. Hubby buys them in giant packs, and we keep the extras down the basement. Our freezer sometimes looks like a frozen soup factory exploded in it. We freeze soup, stews, leftovers, garden vegetables, etc for later use all year long!
Tips and tricks for freezing tomatoes:
I have learned a lot about freezing tomatoes over the years, but the number one tip is it is easy to do.
● Preparation is key. Make certain your water is at a rolling boil. As soon as you add that first batch of tomatoes to the boiling water, prep your ice bath.
● Make certain the bowl of ice that forms the ice bath is a huge bowl or pot, large enough to contain all the tomatoes in that pot of boiling water.
● Wash tomatoes before putting them into the roiling boil, especially if they are fresh from the garden. This will prevent your boiling water from becoming dirty.
● I choose not to core the tomatoes prior to scalding my tomatoes. I worry about excess water entering the fruit. I also choose not to make an X at the bottom of the tomato before immersing them in the boiling water. I think it is just an extra step myself, although many people do it.
● Remove all the tomatoes from the hot water and then dump them into the ice bath.
● Either use a pasta pot and insert a strainer and then place in your tomatoes (you can pull them all up at once, but the water will spit over the stove) or use a slotted spoon to remove your tomatoes.
● I dice the tomatoes or leave them ready for stew. I have frozen whole tomatoes, half tomatoes, and “stewed” tomatoes that are not stewed, but rather uncut but not whole that are great for stews and chilis.
● Make certain you use freezer grade containers. Hubby buys them in giant packs, and we keep the extras down the basement. Our freezer sometimes looks like a frozen soup factory exploded in it. We freeze soup, stews, leftovers, garden vegetables, etc for later use all year long!
● Make certain you use freezer-grade containers.
● Even though my husband is the Foodsaver King we do not use vacuum sealer bags to freeze tomatoes. You could, but we find the plastic freezer-safe containers to be the easy way to freeze tomatoes. You just need to be certain you have enough freezer space.
● Do not freeze in ziplock bags or other plastic bags unless you plan on using your frozen tomatoes very soon.
● To thaw, leave overnight in the fridge.
● Update: I first wrote this post years ago on my old blog. Since then, I have harvested whatever tomatoes have grown in the backyard, and what we have purchased at a roadside stand. And the process has gotten a whole lot easier. If I start with 10 pounds of tomatoes, I can get them processed in under an hour.
If you would like some tomato recipes, try these:
● Bruschetta made with Heirloom Tomatoes and Kale
● Southern Tomato Pie Recipe
● Roasted Beet and Tomato Salad Recipe
How To Freeze Tomatoes Ingredients:
● 10lb Fresh Tomatoes
● Water
● Ice
How To Freeze Tomatoes Mise en Place:
● Cutting Board
● Knife
● Large Pot
● Large Bowl
● Slotted Spoon or Pot Insert
● Freezer Grade Containers
How To Freeze Tomatoes Directions:
1. Bring a large pot of cold water to a rolling boil on the stove.
2. Wash your tomatoes.
3. Tomatoes are inserted into the boiling water for 2 minutes and 30 seconds (2-3 minutes depending on the tomato type should do it). You want the skins to be easy to pull off, but not have cooked tomatoes.
4. While tomatoes are boiling prepare an ice bath.
5. Immediately after removing the scalded tomatoes, plunge them into the ice water when removed from the stove to stop any cooking.
6. Remove the stems and the tomato skins peel away quickly and easily!
7. After the tomatoes were peeled, allow the tomatoes to sit a few hours in the refrigerator so the excess water will drain. At the very least allow them to cool internally.
8. Squeeze the tomatoes into a bowl, removing juice and seeds. Save for later.
9. Dice the tomatoes and place them into plastic freezer containers leaving a little space at the top.
10. Strain the excess tomato juice of seeds.
11. Pour the clear juice on top of the tomatoes. This is to ward off freezer burn. If you do not have enough juice from the tomatoes, top with commercial (pure) tomato juice.
12. Put a lid on the containers wiping off any overflow. You need these to be an airtight container.
How To Freeze Tomatoes
How To Freeze Tomatoes. Would you like to save some of that summer bounty for use over the winter? Learn how to freeze tomatoes with this step-by-step tutorial. The process was pretty much the same, and fairly easy!
Ingredients
- 10lb Fresh Tomatoes
- Water
- Ice
Instructions
- Bring a large pot of cold water to a rolling boil on the stove.
- Wash your tomatoes.
- Tomatoes are inserted into the boiling water for 2 minutes and 30 seconds (2-3 minutes depending on the tomato type should do it). You want the skins to be easy to pull off, but not have cooked tomatoes.
- While tomatoes are boiling prepare an ice bath (water + ice in a large bowl or pot)
- Immediately after removing the scalded tomatoes, plunge them into the ice water when removed from the stove to stop any cooking.
- Remove the stems and the tomato skins peel away quickly and easily! A pinch of your fingers or an X of a knife will allow the skin to come off quickly and easily.
- After the tomatoes were peeled, allow the tomatoes to sit a few hours in the refrigerator so the excess water will drain. At the very least allow them to cool internally.
- Squeeze the tomatoes into a bowl, removing juice and seeds. Save for later.
- Dice the tomatoes and place them into plastic freezer containers leaving a little space at the top.
- Strain the excess tomato juice of seeds.
- Pour the clear juice on top of the tomatoes. This is to ward off freezer burn. If you do not have enough juice from the tomatoes, top with commercial (pure) tomato juice.
- Put a lid on the containers wiping off any overflow. You need these to be an airtight seal in an airtight container.
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Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 6gFiber: 2gSugar: 4gProtein: 1g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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